Old-Fashioned Vanilla Bread Pudding with Winter Fruit

Recipe from

Cooking Light

Nutritional Information

Calories 237
Caloriesfromfat 15 %
Fat 3.9 g
Satfat 1.3 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 8.8 g
Carbohydrate 41.5 g
Fiber 0.9 g
Cholesterol 58 mg
Iron 1.2 mg
Sodium 278 mg
Calcium 166 mg


1 (6-inch) piece vanilla bean, split lengthwise
1 1/2 cups 2% low-fat milk
1/2 cup boiling water
1/2 cup chopped dried mixed fruit
1/4 cup raisins
1 tablespoon margarine, melted
10 (1/2-inch-thick) slices Italian bread (about 6 1/2 ounces)
Vegetable cooking spray
1 cup evaporated skimmed milk
1/2 cup sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2 eggs
2 egg whites


Scrape seeds from vanilla bean; place the seeds and bean in a small heavy saucepan. Pour 2% low-fat milk into pan, and cook over medium-low heat to 180° or until tiny bubbles form around edge of pan (do not boil). Remove from heat, and let cool; discard vanilla bean.

Combine boiling water, mixed fruit, and raisins in a small bowl; cover and let stand 30 minutes or until softened (do not drain).

Brush melted margarine over bread slices, and place bread on a baking sheet. Bake at 350° for 10 minutes or until lightly toasted. Arrange half of bread in an 8-inch square baking dish coated with cooking spray, tearing bread slices to fit dish, if needed. Spoon softened fruit and soaking liquid over bread; top with remaining bread.

Combine the vanilla-milk mixture, evaporated milk, and next 5 ingredients (evaporated milk through egg whites) in a medium bowl; stir well with a wire whisk. Pour over bread, pressing gently to moisten.

Cover dish, and place in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes. Uncover and bake an additional 20 minutes or until set. Serve warm.


Jim Fobel,

Cooking Light

January 1996
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